Submitted by Galit Konstantine
In a medium-sized pot, sauté two cups of basmati rice with one teaspoon of salt and 1/4 teaspoon of white pepper for about three minutes.
Add four cups of boiling water to the rice and allow to cook (about seven minutes). When the rice is cooked, set aside.
In a separate wide skillet, sauté two large white onions. When the onions are golden, add two spoons of brown sugar and mix for two minutes.
Add the spices and the dry fruit.
Mix gently for one minute and add 1/2 cup sweet Manischewitz wine and silan or honey. Mix gently. Let cook together for five minutes.
Plate the rice and top with the Tanzia mixture. Decorate with sesame, almonds, and pumpkin seeds. Top with fresh chopped cilantro and parsley.
Photography by Rivka Braverman